Seared salmon cutlets with lemon salad and watercress

Seared salmon cutlets with lemon salad and watercress
Photo: Quentin Jones

Ingredients

  • 1 tbsp sugar
  • 1 large red chilli (deseeded and finely sliced)
  • 1/2 cup mint leaves (torn)
  • salt and pepper
  • 4 salmon cutlets (about 200g each)
  • olive oil.
  • 4 cups watercress sprigs
  • 2 tbsp olive oil in a bowl

Method

Peel 3 large lemons. Remove pith and membrane from segments. Cut segments in half and combine with 1 tbsp sugar, 1 large red chilli, (deseeded and finely sliced), 1/2 cup mint leaves (torn), salt and pepper.

Place a non-stick frying pan over high heat.

Brush 4 salmon cutlets (about 200g each) with 2 tbsp olive oil. Sear for 2-3 minutes each side or until cooked as desired.

Toss 4 cups watercress sprigs and 2 tbsp olive oil in a bowl.

To serve 

Divide watercress between plates and top with salmon and lemon salad.

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  • Main Ingredients - Fish
  • Course - Main-course

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